This is a really great dinner especially in the Spring and Summer with all the fresh vegetables available!  This recipe comes from The New Holly Clegg Trim and Terrific Cookbook and serves anywhere from 6 to 8 people. I hope you enjoy it!

Ingredients:
12 ounces of linguine
1 1/2 pounds of boneless skinless chicken breasts cut into chunks or strips
1/4 cup olive oil
1 teaspoon of minced garlic
1/2 pound of mushrooms, sliced
1 onion, chopped
1 red bell pepper, seeded and chopped
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon thyme leaves
Salt and pepper to taste
1 cup of frozen peas
1/4 cup of grated Parmesan cheese

Directions:
Cook linguine according to the package directions, omitting and oil and salt; drain.

In a large skillet, cook the chicken pieces in the olive oil and garlic over medium high heat until lightly brown and done, about 7 minutes.  Watch carefully, tossing to keep from sticking.  Add the mushrooms, onion, red pepper, oregano, basil, thyme, salt, and pepper, sauteing until tender.  Add the peas, tossing until heated.  Add the pasta to the vegetable mixture, combining well.  Add the Parmesan cheese and serve.

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(4 votes, average: 3.75 out of 5)

Dinner Menu For The Week Of 5/25/09

24 May 2009 In: Let's Share, Menus

Memorial Day Weekend- you have to love all the specials that the grocery stores are running this week!  Add that to a couple of great cook-outs with friends and family and the start of summer is here!  Here is our menu for this week:

Monday: Chicken Kabobs on the grill
Tuesday: Chopped Steak
Wednesday: Tacos
Thursday: Oven baked chicken with noodles
Friday: Pizza

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(1 votes, average: 5.00 out of 5)

Try this yummy meal next time you are in the mood for Chinese.  This dish works equally well with boneless skinless chicken breasts (about 2).  Either way you make it, you will enjoy it for sure!

Ingredients:
1 lb. sirlion steak-cut into long thin strips ($4.49)
1 red pepper-seeded and cut into strips ($0.99)
1/2 pound fresh asparagus-cut into thirds ($1.1.4)
1/2 cup stir fry sauce ($0.60)

Total Cost: $7.62

Directions:
Start by cleaning and prepping vegetables.  Cut steak into one inch sections.  In a 10 inch skillet, warm about 1 teaspoon olive oil to medium high.  Add steak and cook for about 3 minutes, stir half way.  Add the pepper and asparagus.  Stir to combine.  cover with a lid and let cook for about 4 minutes-stir half way through.  Turn off the heat and add stir fry sauce.  Serve with white rice.

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(1 votes, average: 5.00 out of 5)

Dinner Menu For The Week Of: 5/18/09

15 May 2009 In: Let's Share, Menus

Well huge surprise for us; last week we got asked to dinner- twice!  So thanks so much for sharing dinners, friends!  Anyway, that leaves me with some meals that we didn’t make that we are moving to this week.  That is really helpful since it is towards the end of the month and I feel less creative when it comes to dinner planning.  So here are our dinners for this week.

Monday: Pork Chops on the grill
Tuesday: Lemon Teriyaki Chicken
Wednesday: Chicken Parmesan
Thursday: Chicken Primavera
Friday: Salmon Cakes

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(1 votes, average: 5.00 out of 5)

I love making this dip for any get together.  Everyone is surprised by the spicy after taste!  It is great to eat and easy to make!  I always end up giving away the recipe.  Enjoy!

Ingredients:
16 ounces of sour cream
1 can of Rotel Tomatoes and Green Chilies
1 envelope of Hidden Valley Ranch Fiesta Ranch Dip

Directions:
Drain can of tomatoes and chilies very well.  Mix the sour cream and fiesta ranch dip.  Add the drained tomatoes and chilies.  Let stand in the refrigerator for about 30 minutes before serving.  Serve with tortilla chips.

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(4 votes, average: 4.25 out of 5)

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This Week’s Menu (09/21/09)


Monday: Teriyaki Chicken with noodles and green beans

Tuesday: BBQ with coleslaw and french fries

Wednesday: Beef Fried Rice

Thursday: Creamy chicken with mushrooms, noodles, and broccoli

Friday: Fish fry! (out to eat)


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